Tagged with "desserts | The Hyper House - Part 3"
30 Dec
Posted in: Food
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Screw Resolutions

This is the time of year so many people post their resolutions for 2012 and reflect on how they did for 2011. This is the time of year I say “Screw Resolutions” and post the most fattening cupcakes I’ve ever had. They’re completely delicious, amazing, and rich so really I’m doing you a favor. If you insist on dieting for 2012, make these for your New Year’s Eve party as one last hurrah.

These Chocolate Chip Cookie Dough Cupcakes feature a chocolate chip cupcake base with an egg-free chunk of chocolate chip cookie dough inside each one. Then you top it off with a cookie dough flavored frosting and sprinkle on some mini chocolate chips for decoration. The 6+ sticks of butter might be intimidating but before you give up on cupcakes forever you’ll know you’ve had the best one there is.

chocolate chip cookie dough cupcakes

Chocolate Chip Cookie Dough Cupcakes

Prep Time: 2 hours

Cook Time: 20 minutes

Total Time: 2 hours, 30 minutes

Yield: 24 cupcakes

Serving Size: 1 cupcake

Recipe is from the brilliant Annie from Annie's Eats. It's just like eating real cookie dough but in cupcake form so give in to temptation and try one.


    For the Cupcakes:
  • 3 sticks unsalted butter, at room temperature
  • 1 1/2 cups brown sugar
  • 4 large eggs
  • 2 2/3 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup milk
  • 2 teaspoon vanilla
  • 1 cup semisweet chocolate chips
  • For the Filling:
  • 4 tablespoons unsalted butter, at room temperature
  • 6 tablespoons brown sugar
  • 1 cup plus 2 tablespoons flour
  • 7 oz. sweetened condensed milk
  • 1/2 teaspoon vanilla
  • 1/4 cup mini semisweet chocolate chips
  • For the Frosting:
  • 3 sticks unsalted butter, at room temperature
  • 3/4 cup brown sugar
  • 3 1/2 cups powdered sugar
  • 1 cup flour
  • 3/4 teaspoon salt
  • 3 tablespoons milk
  • 2 1/2 teaspoons vanilla
  • Additional mini semisweet chocolate chips (optional)


    For the Cupcakes:
  1. Preheat the oven to 350° F. Line 2 cupcake pans with 24 cupcake liners.
  2. Cream together the butter and brown sugar until light and fluffy.
  3. Mix in the eggs one at a time until blended smooth.
  4. Combine the flour, baking powder, baking soda, and salt in a medium bowl.
  5. Alternate adding the dry ingredients and milk to the sugar mix until just mixed. Stir in the vanilla.
  6. Fold in the chocolate chips.
  7. Divide the batter evenly and bake for 18-20 minutes until a soft gold color. Let cool.
  8. For the Filling:
  9. Cream together the butter and sugar until light and fluffy.
  10. Blend in the flour, sweetened condensed milk and vanilla until mixture is smooth.
  11. Gently stir in the mini chocolate chips.
  12. Cover with plastic wrap and refrigerate until the mixture has firmed up a bit, about an hour.
  13. For the Frosting:
  14. Cream together the butter and sugar until light and fluffy.
  15. Mix in the powdered sugar until smooth. Add in the flour and salt.
  16. Mix in the milk and vanilla extract until smooth and well blended. Let firm up for 5 minutes.
  17. Assembling the Cupcakes:
  18. Once cool, cut a cone-shaped portion out of the center of each cupcake.
  19. Take your chilled filling and roll 1/2 tablespoon into a tiny ball. Place each ball into a cupcake. Use any leftover filling to make sure cupcakes are nice and smooth on top, where the hole once was.
  20. Spread or pipe the frosting onto each cupcake. I used a Wilton 1M tip.
  21. Decorate the cupcakes however you like, I added more mini chocolate chips to mine.

20 Dec
Posted in: Food
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Gingerbread Cookies

Gingerbread Cookies

I know I already posted one cookie recipe but a small project delay left me with one more day in the kitchen. I decided to whip up some gingerbread cookies. I love how gingerbread smells when it bakes and it’s one of those cookies that soothes your stomach while you stuff it. I’ve posted the recipe below and I topped the cookies with some Royal Icing to make them extra snazzy.

Gingerbread Cookies

Gingerbread Cookies

I like to mix up which cookie cutters I use. Some snowflakes…

Snowflake Gingerbread Cookies

Some Christmas trees…

Christmas Tree Gingerbread Cookies

Some stars…

Star Gingerbread Cookies

Some ornaments…

Ornament Gingerbread Cookies

And of course some gingerbread men!

Gingerbread Man Cookies

Have fun using icing, food coloring, sprinkles, dragees, sugar, and even mini M&Ms with your own cookies. I’m linking this up at the CSI Cookie Exchange Party:

Visit thecsiproject.com

Thank you CSI Project!
Visit thecsiproject.com

Gingerbread Cookies

Prep Time: 2 hours, 20 minutes

Cook Time: 14 minutes

Total Time: 2 hours, 30 minutes

Yield: 30 cookies

Serving Size: 1 cookie

Recipe comes from gingerkitten and I decorated my cookies with Royal Icing.


  • 3 cups flour
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon ground ginger
  • 1 3/4 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 6 tablespoons unsalted butter
  • 3/4 cup brown sugar
  • 1 large egg
  • 1/2 cup molasses
  • 2 teaspoons vanilla


  1. In a small bowl, stir together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves.
  2. In a large bowl cream together butter, brown sugar, and egg with a mixer on medium speed until well blended.
  3. Add molasses and vanilla to the butter mixture and beat until smooth.
  4. Gradually stir in dry ingredients until well-blended.
  5. Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours. (Dough can be stored in the refrigerator for up to 4 days, but in this case it should be refrigerated. Return to room temp before using.)
  6. Preheat oven to 375°. Grease or line cookie sheets with parchment paper.
  7. Place 1 portion of the dough on a lightly floured surface. Sprinkle flour over dough and rolling pin. Roll dough to a scant 1/4-inch thick. Cut out cookies with desired cutter.
  8. Space cookies 1 1/2-inches apart on cookie sheets. Bake for 7-10 minutes (the shorter you cook, the softer your cookie will be!)
  9. Cool on a wire rack and decorate however you like!

16 Dec
Posted in: Food
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Naughty and Nice Mix

Naughty & Nice Mix

Naughty and Nice Mix is a recipe of polar opposites. You have dark chocolate and white chocolate, sweet tastes and salty tastes. The reason I dubbed it Naughty and Nice Mix is because of how you handle the mix- you can be naughty and eat it all yourself (guilty!) or nice and share it with others.

Naughty and Nice MixNaughty and Nice Mix

This recipe is a great way to clear out your pantry too. I used white chocolate chips and semisweet chips because that’s what I had on hand. I also used rice Chex and corn Chex and honey nut Cheerios because I had those available too but any Chex and Cheerio will work. You’ll need something salty- I used pretzels but any chips or even plain popcorn or nuts will work too. You can upgrade the M&Ms to Reese’s. This recipe is so customizable so have fun with it.

Naughty and Nice Mix

Naughty & Nice Mix

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes

Yield: 24 cups

Serving Size: 1 cup


  • 3 cups Honey Nut Cheerios
  • 3 cups Rice Chex
  • 3 cups Corn Chex
  • 3 cups small pretzels
  • 16 ounces M&M's
  • 1 (11 ounce) package white chocolate chips
  • 1 (11 ounce) package semisweet chocolate chips


  1. In the largest bowl you have, combine the first 5 ingredients until evenly mixed.
  2. Evenly separate your mix into two bowls.
  3. Heat the white chocolate chips until melted. You can do this by microwaving 30 seconds at a time or in a double boiler.
  4. Pour white chocolate over one half of the mix. Once combined, spread the white chocolate mix out on waxed paper.
  5. Repeat the heating process with the semisweet chips. Pour the semisweet chocolate over the other half of the mix. Once combined, spread the dark chocolate mix out on waxed paper.
  6. Let the two halves cool for an hour and break any clumps into smaller pieces. Place the mix back into your biggest bowl and enjoy!


14 Dec
Posted in: Food
By    5 Comments

Cookies for Santa

Peanut Butter Cookies

It’s Christmas cookie season and I’ve been baking up a storm. I took my usual recipe and doubled it to make over 5 dozen cookies. Then I added some mini Reese’s pieces and chocolate chips for a cookie that really hits the spot. Whether you make these cookies for Santa, a friend, or yourself, these are sure to hit the spot.

Peanut Butter Cookies

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: 70 cookies

Serving Size: 1 cookie

Can you take a recipe claiming to be The Best Peanut Butter Cookies and make them even better? I've adapted one of my favorite recipes to have even more peanut butter goodness.


  • 1 1/2 cups creamy peanut butter
  • 1 cup butter flavor shortening
  • 2 1/2 cups packed brown sugar
  • 2 large egg
  • 6 tablespoons milk
  • 2 tablespoons vanilla
  • 3 1/2 cups flour
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 cup mini Reese's pieces
  • 1 cup chocolate chips


  1. Preheat oven to 350°F.
  2. In a mixing bowl, cream peanut butter, shortening and brown sugar. Add egg; mix well.
  3. Stir in milk and vanilla.
  4. Combine flour, baking soda and salt; gradually add to the creamed mixture.
  5. Stir in the chips.
  6. Scoop by the tablespoon onto cookie sheets.
  7. Bake for 10 minutes or until golden brown.

Peanut Butter Cookies

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